Bottle Conditioned Beer List

[prog99]

oooh

It was a good 10-15 years ago but you'd assume being german they won't have changed the strain.

 

[MyQul]

Thanks, I won't bother then!!

Thats mostly small micro's, as it's expensive and difficult for them to maintain a 'wet' strain. Check out the first post/list as I've done my best only to list bottle conditioned beers with interesting /unique/historic/etc strains and haven't bothered with the micro's that use easily available dry strains

 

[Ben034]

Bought a bottle of Hacker Pschorr (Munich Kellerbier) which is unfiltered and has a layer of yeast at the bottom. Worth harvesting for a new house lager yeast? Been using a WLP830 for the last year (6 uses) so time for a fresh culture. Anyone know what yeast this would be? Likely to be primary strain?

 

[Rodcx500z]

Had a bottle of Morlands Hens Tooth the other week that's bottled conditioned, is morlands now part of marstons, no belongs to green king

 

[An Ankoù]

Bought a bottle of Hacker Pschorr (Munich Kellerbier) which is unfiltered and has a layer of yeast at the bottom. Worth harvesting for a new house lager yeast? Been using a WLP830 for the last year (6 uses) so time for a fresh culture. Anyone know what yeast this would be? Likely to be primary strain?

No idea, Ben. But not fond of Hacker Pschorr.
Just so you get I reply. I hope others are more helpful than mine.

 

[An Ankoù]

Had a bottle of Morlands Hens Tooth the other week that's bottled conditioned, is morlands now part of marstons, no belongs to green king

Did you enjoy it?

 

[Rodcx500z]

Yes An I did

 

[foxbat]

Bought a bottle of Hacker Pschorr (Munich Kellerbier) which is unfiltered and has a layer of yeast at the bottom. Worth harvesting for a new house lager yeast? Been using a WLP830 for the last year (6 uses) so time for a fresh culture. Anyone know what yeast this would be? Likely to be primary strain?

The Kellerbier is unfiltered and yes it's the primary strain because in a kellerbier it was never removed.

HP and Augustiner are my favourite Munich lagers and I've long been meaning to culture up the yeast from a bottle of the 1417 but have always chickened out and bought the excellent Wyeast 2308 (Wisenschaftliche Station) instead. If you do it, please report back. If you don't then one day I will!

 

[Ben034]

Did you enjoy it?

It was rather pleasant. I can't say I've ever had this style before so don't really have a reference point unfortunately. Will perhaps have a look for an alternative to try in comparison.

 

[Ben034]

The Kellerbier is unfiltered and yes it's the primary strain because in a kellerbier it was never removed.

HP and Augustiner are my favourite Munich lagers and I've long been meaning to culture up the yeast from a bottle of the 1417 but have always chickened out and bought the excellent Wyeast 2308 (Wisenschaftliche Station) instead. If you do it, please report back. If you don't then one day I will!

Might give it a go. It was a swing top bottle so I've put the sediment back in the fridge as didn't have time to make up some extract.

A bit concerned about culturing the yeast after a couple of days rather than straight away. I've a bottle of Westmalle double which I needed yeast from for my next brew (a Belgian dubbel) so stir plate will be in use. May just slowly build up the yeast in another container or just leave it for another time as not really sure of the yeast characteristics yet.

 

[foxbat]

For those interested in continental lagers, hefe's etc, I came across this list:

https://hobbybrauer.de/forum/wiki/doku.php/hefestripping

It's in German but it's easy to read. The first list, Untergärig, means bottom-fermenting (real lager yeasts). The second list, Obergärig, means top-fermenting and these will be the ale yeasts. The final list, Ungeeignete, are the unsuitable beers. Presumably these bottles do not contain the primary strain.

 

[prog99]

Thanks, confirms my experience that schneiderweisse is the primary strain.
Interesting reading.

 

[An Ankoù]

For those interested in continental lagers, hefe's etc, I came across this list:

https://hobbybrauer.de/forum/wiki/doku.php/hefestripping

It's in German but it's easy to read. The first list, Untergärig, means bottom-fermenting (real lager yeasts). The second list, Obergärig, means top-fermenting and these will be the ale yeasts. The final list, Ungeeignete, are the unsuitable beers. Presumably these bottles do not contain the primary strain.

Thanks Foxbat. That's really useful. I'd already tried culturing Erdinger, with no success. Had a few of these Kellerbiers and they're a mixed bunch, but very keen on cultivating some of the others. I'll have to see what I've already got on my research shelf.

 

[MyQul]

Thanks for that @foxbat I've added the list to the OP, and being a lazy bugger I've cut and paste fom your post how to read it.

 

[foxbat]

Thanks Foxbat. That's really useful. I'd already tried culturing Erdinger, with no success. Had a few of these Kellerbiers and they're a mixed bunch, but very keen on cultivating some of the others. I'll have to see what I've already got on my research shelf.

The Hacker-Pschorr yeast is on my list to culture up for a Bavarian Pils next year. I love their Helles and I know I can get the yeast from a bottle of the 1417 kellerbier.

So sad that Andechs isn't the primary strain. That is a stunning Helles.

 

[Benfleet Brewery]

Adnams Tally Ho is bottle conditioned: https://www.adnams.co.uk/beer/adnams-tally-ho.htm

 

[MyQul]

Adnams Tally Ho is bottle conditioned: https://www.adnams.co.uk/beer/adnams-tally-ho.htm

Added to the list

 

[Northern_Brewer]

Just for clarity - the Adnams mini-casks (Bitter, Broadside, some specials) contain live yeast, but the mini-kegs (Ghost Ship etc) do not - explained here : https://www.adnams.co.uk/articles/mini-casks-and-mini-kegs-whats-the-difference.htm

Fullers Vintage are also bottle-conditioned, but people have struggled to get yeast out of them - high ABV is not ideal

Harvey's Imperial Stout contains Debaryomyces hansenii alongside the main Harveys production yeast (http://www.beerhunter.com/documents/19133-001504.html) - the main yeast came from John Smiths on the 21:56 train on 14 October 1957 : https://www.harveys.org.uk/news/60th-anniversary-harveys-yeast
DNA sequencing of one of their strains shows it's a relative of the saison yeasts, which presumably accounts for the slight phenolic character of Harveys.
The Marble yeast originated at Gales according to James Kemp : https://protzonbeer.co.uk/features/2017/12/27/fuller-s-marble-revive-classic-old-ale and I've heard of people recovering yeast from Dobber in the past.
Hen's Tooth appears to have been discontinued.
It's Nøgne Ø - Tesco had their saison for a while not any more.
WLP540, allegedly from Rochefort, is a non-phenolic English strain so the Rochefort house yeast may be of interest for making English styles?

AIUI most (but not all) Sierra Nevada beers (at least bottles?) are bottle-conditioned, and I'm sure I've seen an interview that confirmed the Pale Ale uses the house strain for bottling.

Bell's tell you how to harvest their yeast! https://www.bellsbeer.com/news/how-culture-bell-s-house-yeast-bottle-bell-s-beer

I asked the Sharps head brewer about their yeast origins and he was rather vague about it, but did mention they did come close to changing it a few years ago - it felt like they weren't too tied to it anyway.

There's some inspiration in the list of winners of CAMRA's bottle award, which I think is restricted to bottle-conditioned beers : https://www.camra.org.uk/beer/awards/champion-bottled-beer-of-britain/

The Hanlons yeast is interesting (and CAMRA have given awards to Hanlon Stout) - at least if it's the same as Brewlab Devon1 then it's very banana-y.

Young's Bitter is also bottle-conditioned - is Marston conditioning all the Young's stuff now?
https://groceries.asda.com/product/bitter/youngs-bottle-conditioned-bitter/910000351280

 

[bobukbrewer]

dark Star revelation and APA are bottle conditioned, and I happen to know that Dark Star use a blend of 3 yeasts safale 04, safale 05 and one other - BUT - there is not much yeast in the bottles and I have not managed to grow any.

 

[Victor Churchill]

I've never done this before ... I have some bottles of continental Lancelot bottle-conditioned 'biere sur lie' - half a dozen different types - how would I go about keeping and then using the yeast? Can I combine the yeasts from different bottles? I've only ever made kit beers, using the no-name yeast in the kit - could I switch a salvaged yeast instead of the kit yeast in, say a Make Your Own kit or would that be silly (or worse)?
Thanks for your patience...